When it comes to keeping women strong and healthy, soybeans and products made with soybeans can be very helpful. Soybeans contain easily absorbable iron, many B vitamins, and carotin, support detoxification, promote vitality, and feed and nurture the lungs and large intestines.
Soybeans made into tofu are high in calcium. When made into tempeh, it is 19.5% protein. Containing all eight essential amino acids, it is a complete protein. When made into miso, it has 11 grams of complete protein in each tablespoon. And by fermenting it to make the miso, its healing properties are enhanced. Miso is a living food containing lactobacillus, a healthful micro-organism that aids digestion. There are so many wonderful health benefits from soy foods, I can see why we have been eating them for thousands of years.
Studies have shown soybeans can support your bones by reducing bone loss due to osteoporosis, helping to reduce the risk of fractures. Researchers conclude that their findings indicate postmenopausal women and others with low bone density could benefit from consuming soy.
I feel there is a lot of confusion about the plant-based phytoestrogen isoflavones found in soybeans. This part of the bean does not disrupt your estrogen levels, it balances them. If your estrogen level is too low, it raises it; if your estrogen level is too high, it lowers it. These isoflavones also have been credited with slowing the effects of osteoporosis, relieving some side effects of menopause, and alleviating some side effects of cancer. They have also been shown to dramatically lower the undesirable LDL cholesterol. It is interesting that in China, where they eat soybean products such as tofu, tempeh, and miso every day, until recently, they did not have a term in their language for hot flashes.
Wooden kabob sticks
1 lb. fresh firm tofu
1 onion (cut in chunks)
4 carrots (cut in long, round diagonals)
1 yellow summer squash (cut in cubes)
20 radishes (cut in thick rounds)
1/3 cup tamari
¼ cup olive oil
¼ cup water
2 Tbsp. each: brown rice vinegar and mirin
1 Tbsp. brown rice syrup
1 tsp. basil
1 tsp. thyme
Arrange tofu and all vegetables in a shallow dish, lying flat and not stacked on top of each other. Whisk together marinade ingredients and pour over vegetables. Let marinate for 30 minutes. Take the wooden kabob sticks and place tofu chunks and vegetables on each one, alternating the vegetables to make each kabob unique. Heat a skillet and brown kabobs on each side, or place kabobs on a cookie sheet and bake at 350 degrees for 20 minutes. To grill the kabobs, soak the wooden sticks in water for 20 minutes first, then prepare kabobs as described above before grilling.
Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her cookbook Year Round Healthy Holiday Cooking, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.
Excerpted with permission from the Fall 2020 issue of Health & Happiness U.P. Magazine. Copyright 2020, Empowering Lightworks, LLC. All rights reserved.